Join us in congratulating Michelene Desormeau orwner of Breez Gourmet on making her dream come true s we celebrate the owning of her café in Quincy!
Starting on Friday, Jan. 24, the library welcomes Magic Empanadas, created by Dedham’s Edward Jerez. Jerez, 37, is a longtime restaurant server. This is his first venture. It’s a busy time: He’s rolling out the business while also expecting a baby, due this summer. Try his crunchy, gluten-free dishes during the weeklong Map Room program, or find him at local farmers’ markets.
CommonWealth Kitchen is a company that is transforming food systems . With their shared kitchen and other resources, they are creating economic opportunity through inclusive entrepreneurship for up and coming food service companies . Thank you CWK for your inspiring work!!! And many thanx to EmVision Productions, a diverse led video production company, for your masterful storytelling; this video truly captures the essence of CWK.
Join us in congratulating sweet Teez on their success! A Dorchester couple plans to open a bakery with allergy concerns top of mind. WBZ’s James Rojas reports.
Teresa Thompson Maynard knew how to make a good cupcake but had no idea how to achieve her dream of running a bakery.
In this video she tells GBH News’ Paris Alston how she launched Sweet Teez, a nut-free bakery in Dorchester, MA. She also offers advice for would-be Black business owners.
New Destiny Housing, the state’s largest provider of supportive housing for those experiencing domestic violence, partnered earlier this year with EatWell, a Boston-based company that makes tailored meal kits for people with chronic illness and for those experiencing food insecurity.
The start of a new school year features many new things like a backpack or a pair of sneakers, but for Boston Public School students this fall it also means a new lunch menu that is meant to mirror the diversity in the community.
A sampling of this year’s offerings includes seaweed-ish kelp meatballs created by North Coast Seafoods, bagels made by One Mighty Mill, field fritters from the CommonWealth Kitchen, and a tasty tikka masala sauce from Meal Mantra.
Gourmet Kreyol, a local food truck and catering business, has been hiring migrant people to help them establish a solid footing in the U.S.
Can the food industry get a bit of respect as an environmental game changer? Jen Faigel, co-founder and executive director of CommonWealth Kitchen, is asking herself this question as she tries to reverse climate change with soup made of surplus food waste.
In New England, we import a lot of the food we eat. This means we’re dependent on outside systems for growing it and getting it here. But those systems can be impacted by everything from climate change and to a housing crisis.
We dig into what it would take to build a more reliable and local food system with Jen Faigel, co-founder and executive director of CommonWealth Kitchen, and Shane Rogers, program and communication director for Food Solutions New England.
